Stir-Fried Bok Choy with Oyster Sauce and Garlic

Published May 1, 2001.

Why this recipe works:

As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. We discovered that with bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to… read more

As we developed our baby bok choy recipe, we arrived at a cooking method that allows this Chinese cabbage to live up to its crisp-tender, flavorful potential. We discovered that with bok choy, unlike many greens, both the stalks and the leaves are to be savored, so we cooked them separately to avoid undercooking the stalks and overcooking the leaves. Stir-frying and braising were the best methods for obtaining maximum flavor while still retaining bok choy’s characteristic crunch.

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Serves 4 as a side dish

If you prefer, hoisin sauce can be substituted for the oyster-flavored sauce.

Ingredients

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